Hatch Chicken Pot Pie
For those who love the New Mexico Hatch chile, this is a twist on a family favorite.
- 2 chicken breasts (or 5 tenders)
- 1 10oz. can of cream of chicken soup
- 1/4 cup of chicken broth
- 1/4 cup of sour cream
- 1 cup of shredded cheddar cheese (or a Mexican cheese blend)
- 1/2 cup Hatch chiles (fresh roasted is best, but canned will work; can be mild, hot, or a combination)
- 1/2 small sweet onion, chopped
- 1 tsp of garlic powder
- 1/2 tsp of coarse ground black pepper
- 1 ready-to-bake pie crust (for 9-inch pan)
Follow instructions on the box for the pie crust, letting it reach room temperature.
If using fresh Hatch chiles, prep them first by roasting and skinning, then de-seed and chop. Or if they're in season and you live in the right area, you may be able to get them fresh-roasted at your local grocer. If you can't get Hatch chiles, poblano peppers are a good substitute with their deep, mellow heat.
Boil and shred the chicken then combine all other ingredients in a pot and bring to a slow boil.
Pour mixture into individual baking dishes or a ramekin. Top with pie crust and trim excess dough.
Bake in a preheated oven at 375 degrees F for 12-18 minutes or until crust is golden brown.
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